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Greek Tsoureki (Easter Bread) Recipe

Greek Tsoureki (Easter Bread) is a popular Continental Bread
Author :
 
On :
Tuesday, 16 May, 2017
Category :
Festive Recipe
Course :
Bread Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Preparation Time :
5 hours
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1/2 cup - sweet Butter
  • 1/2 cup - granulated Sugar
  • 2 - eggs, beaten
  • 1 tbsp - grated Orange rind butter, melted
  • 1/4 cup - slivered Almonds
  • 1 cup - Milk
  • 1 package - active Dry yeast
  • 1 tsp - salt
  • 5 tbsp - Orange juice
  • 5.5 cups - sifted flour red-dyed, hard-boiled eggs
  • 2 tbsp - granulated Sugar
  • How to Make Greek Tsoureki (Easter Bread):

    1. In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.
    2. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves.
    3. Then add the salt, eggs, 3 tbsps of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble.
    4. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff.
    5. Flour your fingers lightly and knead for 15 minutes.
    6. Place the dough in a large buttered bowl, brush the dough with melted butter.
    7. Cover and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).
    8. Punch the dough down and divide into 2 parts.
    9. Divide each half into 3 parts and roll each into a long rope about 10 inch x 2 inch.
    10. Braid the three ropes together; pinch to seal the ends.
    11. Repeat with the other half of the dough to make a second tsoureki.
    12. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1.5 hours).
    13. Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl.
    14. Bake the tsourekia in a 375 degree oven for 20 minutes.
    15. Remove from the oven and with a pastry brush glaze the tops and sides of loaves.
    16. Return to the oven and bake for another 15 to 20 minutes until the colour is a rich and shiny chestnut.




     

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